Mexican "Chicken" Lime Soup (Soupa De Lima)

1 1/4 pounds boneless, skinless chicken breasts, poached and shredded (directions below) [for this recipe, I used Yves Veggie Ground Chicken]

8 cups reduced-sodium chicken broth [for this recipe I used vegetable broth]

2 tablespoons olive oil or canola oil

1 medium onion, peeled and diced

4 large garlic cloves, peeled and minced

2 serrano chiles, seeded and minced (for less heat, use only 1 chile)

3 canned Roma tomatoes, diced

2 limes, juiced (about 1/3 cup)

1/2 cup chopped fresh cilantro leaves

salt and pepper to taste

2 cups coarsely crushed corn tortilla chips

Optional garnishes: diced avocado, additional chopped cilantro, and lime wedges

To Poach the Chicken:
Put the chicken in a medium saucepan with 2 cups of the chicken broth and just enough water to cover. If you have extra fresh cilantro stems, add them, too. Simmer the chicken, partly covered, until it is just cooked through, about 10 minutes, and drain. Shred the meat when it is cool enough to handle. (If you prefer, you can substitute shredded rotisserie chicken instead of poaching chicken.)

To Make the Soup:
Heat the oil in a large saucepan over low heat. Add the onion and sauté until translucent, about 8 minutes. Stir once or twice to prevent burning. Add the garlic and chiles and cook for 2 minutes. Add the tomatoes, lime juice and remaining 6 cups of chicken broth and bring to a boil. Lower the heat and simmer the soup, covered, for 15 minutes to meld the flavors. Stir in the cilantro and cook a minute more. Taste the soup, adding salt and pepper and, if desired, a little more lime juice.

Divide the shredded chicken between 4 soup bowls and pour the hot soup over the chicken. Top each bowl with 1/2 cup crushed tortilla chips. Serve hot or at room temperature with garnishes.

Makes about 6 cups and serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user CAREBEAR5218.